Tropical Lentil Medley
This vibrant and flavorful lentil dish brings together the sweetness of canned pineapple, the crunchiness of bell pepper, and the aromatic onion. With a touch of tropical vibes, this dish is a delightful fusion of flavors that will transport you to a sunny paradise with every bite.
ingredients
- 1 cup dry lentils
- 1 can pineapple chunks (15 oz), drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric powder
- Salt and pepper, to taste
- Fresh cilantro, for garnish
steps
- 1.
Rinse the lentils thoroughly and cook them according to the package instructions. Drain and set aside.
- 2.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sauté until fragrant and translucent.
- 3.
Add the diced bell peppers to the pan and cook for 2-3 minutes until slightly softened.
- 4.
In a small bowl, whisk together soy sauce, rice vinegar, honey, cumin, turmeric powder, salt, and pepper.
- 5.
Push the vegetables to one side of the pan and pour the sauce mixture into the cleared space. Stir and cook for 1-2 minutes until the sauce thickens slightly.
- 6.
Add the cooked lentils and pineapple chunks to the pan, stirring everything together until well combined. Cook for an additional 2-3 minutes to heat through.
- 7.
Remove from heat and garnish with fresh cilantro.
- 8.
Serve this tropical lentil medley as a delicious main dish or as a side to complement your favorite protein.
